Sunny Layered Salad

Name: Sunny Layered Salad
Ingredients: 1/4 cup sliced almonds; 2 tablespoons sugar; 6 cups shredded lettuce; 1 can (8 ounces) sliced water chestnuts, drained; 1 cup frozen peas, thawed and well drained; 1/2 medium cucumber, sliced; 2 medium tomatoes, cut into thin wedges; 2 cups shredded part-skim mozzarella cheese; 1 can (15 ounces) mandarin orange, drained; 1/4 cup canola oil; 2 tablespoons sugar; 2 tablespoons cider vinegar; 1/4 teaspoon salt; 1/4 teaspoon pepper

14 ingredients

3 steps

Ingredients

1/4 cup sliced almonds
2 tablespoons sugar
6 cups shredded lettuce
1 can (8 ounces) sliced water chestnuts, drained
1 cup frozen peas, thawed and well drained
1/2 medium cucumber, sliced
2 medium tomatoes, cut into thin wedges
2 cups shredded part-skim mozzarella cheese
1 can (15 ounces) mandarin orange, drained
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1

In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread almonds on waxed paper and set aside.
2

In a large salad bowl, layer the lettuce, water chestnuts, peas, cucumber, tomatoes, cheese and oranges. Sprinkle with the sugared almonds. Cover and refrigerate for at least 2 hours.
3

In a small bowl, whisk the dressing ingredients. Pour over salad.